The Handing Dog - Decadent Carrot Cake Bars with Cream Cheese Frosting Ingredients: 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar 3 large eggs 1 teaspoon vanilla extract 2 cups grated carrots 1/2 cup crushed pineapple, drained 1/2 cup chopped walnuts (optional) Cream Cheese Frosting: 8 oz cream cheese, softened 1/4 cup unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract Directions: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy and smooth. Stir in the vanilla extract. Spread the frosting over the cooled cake. Cut into bars and garnish with additional chopped walnuts, if desired. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 290 kcal | Servings: 12 bars | Facebook
Facebook
We think you’ll love these
